Place the ribs in a gallon sized zip-lock bag along with your seasoning.  I like my ribs savory so I use oregano, thyme, garlic, onion, salt, pepper and a splash of dark beer. Submerge the bag in water, using the water pressure to pushes out all the air, and seal it up.  Then set it and forget it.  The Sous Vide cooker is basically and immersion heater that keeps the water bath at a constant temperature thus cooking the meat inside the sealed bag. You cannot overcook the meat as the temperature is held constant.  This method really shines for meats that have to be cooked a long time to break down the connective tissue.  As it cooks in its own juices, it will not dry out.  It is best to let them cook for 24 hours at about 150 degrees, but you can get decent results at 170 for 12 hours.

Once the ribs are cooked, put them on a hot grill for 30min to char the outside.  At this point I baste them with Heinz 57 sauce (or something tangy) to put a nice crisp glaze on the outside. Serve with a dipping sauce and your favorite sides.

Remember, you can precook them in the Sous Vide and then put them on the grill during halftime along with the wings and brats.  Beef ribs are sure to make you the Tailgate Hero.   

PS. No need to buy a Sous Vide cooker, many slow cookers and instant pots will hold this level of temperature just as well.